Ingredients: |
Ingredients: 12- 8 inch rice paper rounds
3-4 oz. vermicelli or thin rice noodles- cooked & chilled
1/2 # or 18 -24 small bite-sized pieces of cooked shrimp or chicken.
2 small cucumbers- sliced lengthwise into tiny strips
2 -3 cups shredded lettuce or napa cabbage
1 cup bean sprouts
1/2 cup sliced strips of radish or shredded carrot
1/2 cup chp. green onion
3/4 cup fresh herbs (chopped mint, shredded basil, chopped cilantro)
1 -2 ripe mangoes - peeled, pitted, and cut into thin slivers (opt.)
Sauce: may use peanut sauce recipe from Asian Wraps recipe or mix the following
2-3 T sugar (or 4 T maple syrup)
3-4 T. fresh lime juice
1/4 c. warm water
2 tsp. rice vinegar- opt. -add only after tasting sugar and lime mix
1 T. soy
1 large clove garlic, minced:
2-3 tsp. garlic chile sauce or 1 fresh sliced serrano chilies
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Directions: |
Directions:Make sauce:
Dissolve sugar in a bit of warm water and add lime juice. Add vinegar if lime is too bitter /tart, or more sugar to taste. Mix in soy and minced garlic and chilies. Keep sauce at room temp. It gets bitter if held in fridge or is over 8 hours old. Makes 1 cup.
2 carbs, 8 cal., per T.
Chop all shrimp, veggies, herbs, noodles into small bowls to make spring roll assembly easier.
Fill a shallow pie plate with at least 1 inch warm water to soak rice paper in. Slide one paper halfway into water and rotate the paper into water until completely wet and soft.
Lay on plate and start to fill each roll with lettuce/cabbage, then herbs and noodles like for an eggroll, adding shrimp last. Roll tightly/ the rice paper will seal easily. ( its not so easy at first- but still will taste great !) Cover with cloth towel and serve immediately. ( I put thin washcloth or parchment in plastic or glass cake size pan and keep in fridge. 50-60 carbs in 3 rolls -320 calories if using mangos |
This recipe for Spring Rolls is from